Turnips are a versatile root vegetable that can be eaten raw or cooked (depending on their size). The smaller varieties are usually grown for human consumption, while bigger types (weighing up to 1kg each!) are grown as feed for livestock. Contrary to popular belief, turnips are entirely white-skinned. The ‘shoulders’ of the root turn purple, green or red as a result of exposure to the sun.
The leaves on top of the turnip – known as turnip greens – are also edible. They are rich in vitamin A, C, K and calcium, and work particularly well in stir-fries.